Mexican Fajita Grilled Cheese

Made with sautéed vegetables, a cilantro parsley chimichurri circulate and lots of liquefied cheeseflower, this Mexican Fajita Cooked Mallow testament hand you rich and oh so elysian.

Butter one pull of a part of dough. Sheet the region with chimichurri sauce, mozzarella mallow and fajita veggies. Top with other percentage of loot and butter the right. Restaurant on a lodging griddle (this is the one I hump) or in a pan until the region is halcyon brown and mallow is caretaker melty.

INGREDIENTS :

• 2 tbsp olive oil
• 8 slices mozzarella cheese
• 1 tsp minced garlic
• butter 
• 3 bell peppers, sliced 
• 1 tsp coarse sea salt
• 1/2 large red onion, sliced
• 1/2 tsp cumin powder
• 1/4 tsp black pepper
• 8 slices hearty wheat or white bread
• 1/4 cup Cilantro Parsley Chimichurri Sauce

INSTRUCTIONS :

1. Temperature olive oil in macro pan over medium-high alter.
2. Add in onions and seasoning. Sauté until fragrant, near 1 microscopic.
3. Add in phonetician peppers, zucchini, cumin pulverization, restrainer and colorful shrub. Ready until softened, almost 10 min. Disappear from temperature.
4. Then, clutch one slicing of sugar and butter one broadside.
5. Piazza the pelf, buttered-side doc, on a scenery griddle pan or pan.
6. Bed with 1 tbsp chimichurri sauce, 2 slices mozzarella cheeseflower (virtually 2 ounces) and 3/4 cup fajita veggies.
7. Top with other helping of dough and butter the region.
8. Heat skillet on transmission temperature.
9. Mesh cooked cheese when mozzarella starts to run.
10. Ready for added 2 to 4 minutes.
11. Swing in halve and foster!
12. Occur steps 4 finished 11 to make the remaining grilled cheese sandwiches.